Rosemary Shortbread

Adapted from a NYT recipe these little buttery bites are herby and not overly sweet. They don’t really fall into a category: breakfast, dessert, tea, snack, who knows. I serve them topped with Stilton and brandied cranberries as appetizers and they bring the house down at Christmas. I drizzle them with a little lemon glaze and they are a showstopper at a summer picnic. Options are endless and recipe is easy!

Rosemary Shortbread

Rosemary Shortbread

2 cups all purp flour

2/3 cup granulated sugar

1½ tablespoons finely chopped fresh rosemary

1 scant tablespoon salt

2 sticks very cold unsalted butter

Squeeze of honey

Preheat oven to 325. Pulse together the flour, sugar, rosemary and salt in a food processor. Cut cold butter into chunks. Add butter and honey into processor and pulse until the mixture just starts to become “dough like”. 

Press the dough into a 9 inch baking pan and prick all over with a fork. Dough will be about ½ - ¾ inch thick. I also tend to use a fork to make a design in the top because that seems nice. Bake for 40-45 or until golden brown. Cut in to rectangles while the shortbread is still warm (this is essential). Cool completely and serve with friends like blue cheese and brandied cranberries or alone as a lovely tea time snack.